Pancakes topped with the blueberry cream cheese from the shelf as a sweet, tangy sauce. The cheese melts into a compote with the berries already in it, turning breakfast-for-dinner into something that feels a little luxe on a tired weeknight.

Serves 2. 25 minutes, 20 at the stove.

About 1040 calories a serving, 32 g protein, 116 g carbohydrate, 49 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

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1. Whisk together 1 cup flour, 1/4 teaspoon salt, and 1 tablespoon sugar in a bowl. Crack 2 eggs into another bowl, add 3/4 cup milk and 2 tablespoons melted butter, and whisk until smooth.
2. Pour the wet ingredients into the dry ingredients and stir until just combined; the batter should be lumpy. Let it rest while you heat a skillet or griddle over medium heat and add 1 tablespoon oil.
3. Scoop 1/4 cup batter onto the hot skillet for each pancake and cook until bubbles form on top and the edges look set, about 2 minutes. Flip and cook the other side until golden, about another 2 minutes; make 8 pancakes total.4 min
4. While the last pancakes cook, scoop the 8 oz blueberry cream cheese into a small saucepan over low heat and add 1 cup fresh blueberries. Stir gently until the cream cheese melts and the berries warm through, about 3 minutes; the sauce will be thick and studded with berries.3 min
5. Stack the warm pancakes on plates and spoon the blueberry cream cheese sauce over the top.

Note Swap the fresh blueberries for another handful of the blueberries from the cream cheese jar if you need to stretch it. Leftover pancakes keep wrapped in the fridge for two days and reheat well in a toaster. Serve with a green salad on the side to cut the sweetness, or top with a spoonful of sour cream.